Rasam Vada

Name: Rasam Vada
Total time: 1500 s
Yield: 4 person
Cuisine: Indian
Ingredients: For Vada:-; 1 cup Urad dal; 1 cup Moong dal.; 1 tsp Red chilli powder; 9-10 Curry leaves; 3 tbsp Coriander leaves chopped; to taste Salt; 1/8 Tsp Hing; For Rasam:-; 1/2 Cup Arhar dal; 1 Tsp Tamarind paste; 2 Tomato chopped medium size; 1/2 Tsp Turmeric Powder; 1/8 Tsp Hing; 9-10 Curry leaves; 2 tbsp Coriander leaves; Salt as per taste; 2 Tbsp Rasam powder; For tempering:-; 2 Tsp Oil; 1 Tsp Mustard seeds; 1 Tsp Cumin seeds.; 7-8 Curry leaves

Ruchi Sharma @Panky_1234

Vietnam

#global
Rasam Vada is a delicious south Indian food. It is served as crispy vada and the soup of lentils and tomato.Rasam is a thin lentil soup perked up with tamarind pulp and chopped tomatoes, a traditional spice powder, and a simple seasoning of mustard seeds and curry leaves.

Ruchi Sharma @Panky_1234

Saved

Ingredients

25 minutes

4 person

For Vada:-
1 cupUrad dal
1 cupMoong dal.
1 tspRed chilli powder
9-10Curry leaves
3 tbspCoriander leaves chopped
to tasteSalt
1/8 TspHing
For Rasam:-
1/2 CupArhar dal
1 TspTamarind paste
2Tomato chopped medium size
1/2 TspTurmeric Powder
1/8 TspHing
9-10Curry leaves
2 tbspCoriander leaves
Salt as per taste
2 TbspRasam powder
For tempering:-
2 TspOil
1 TspMustard seeds
1 TspCumin seeds.
7-8Curry leaves

Saved

Steps

25 minutes

1

Preparing vada:-
2

Wash and soak urad dal and moong dal in sufficient water for 2 -3 hrs.
3

Remove and drain in colander till all the water has completely drained.
4

Grind dal in a mixer grinder to a smooth paste with out using water.
5

If you feel difficulty in grinding just add 2 -3 tsp of water.
6

Remove dal paste in a bowl add red chilli powder,hing,salt,coriander leaves and curry leaves.
7

Mix all the spices well in vada batter.
8

Heat sufficient oil in a kadai on medium heat.
9

Take a bowl of water,apply some water on your both hands.Take some batter in your hand.Give it a round shape.
10

With your thumb make a hole in center.Slide vada in hot oil.
11

Once the vadas are slightly golden then gently turn over and continue to fry.
12

Fry the vadas till crispy and golden.
13

Fry all the vadas this way till they become evenly browned and crispy.
14

Drain vadas on kitchen tissue to remove excess oil.
15

Preparing Rasam:-
16

Soak tamarind in hot water for 10 minutes.
17

Extract tamarind juice with 1 cup of water.
18

Wash and pressure cook dal till well cooked.
19

Remove and mash the cooked dal well.
20

Add 4-5 cups of water to cooked mashed dal.
21

Add chopped tomatoes,tamarind paste,salt to dal and bring to boil.
22

Once dal comes to boil,turn gas on low medium heat and simmer.
23

For Tempring:-
24

Heat oil in a pan.
25

Add jeera to hot oil,when it fry a bit add mustard seeds.
26

When mustard splutters add hing,curry leaves and rasam powder.Stir well for a minute or two.
27

Now add tempring to simmering dal,mix well and bring to boil.
28

Once the rasam comes to boil,lower the heat and simmer for at least 10-15 minutes.Stirring often.
29

Remove and garnish with coriander leaves.
30

Add prepared vadas to hot rasam.